Why You’ll Love This Maple Walnut Cookies

• That perfect chewy-crisp texture. The trick is in the balance of sugars and a slightly higher baking temperature, which gives you a cookie that’s soft and tender inside with those irresistible crispy edges.
• A deeply rich, not-too-sweet flavor. Using real maple syrup alongside brown sugar creates a complex caramel-like sweetness that’s far more interesting than just plain sugar. It’s warm and cozy without being cloying.
• They’re packed with toasty crunch. We’re not skimping on the walnuts here. Toasting them first unlocks their nutty potential, and they provide this wonderful textural contrast in every single bite.
• Surprisingly simple to make. No fancy techniques or hard-to-find ingredients are required. It’s a straightforward dough that comes together in one bowl, making it perfect for a spontaneous baking session.

Ingredients & Tools

• 115 g unsalted butter, softened
• 100 g dark brown sugar
• 50 g granulated sugar
• 80 ml pure maple syrup (the darker the grade, the better)
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 210 g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 120 g walnuts, toasted and roughly chopped

Tools: A stand mixer or electric hand mixer, two baking sheets, parchment paper, a medium bowl for dry ingredients, and a cooling rack.

A quick note on the maple syrup—this is one ingredient where quality really matters. The imitation stuff just won’t give you that deep, robust flavor. And don’t skip toasting the walnuts! It only takes a few minutes in a pan or the oven, but it transforms them from bland to wonderfully fragrant and crunchy.

Nutrition (per serving)

• Calories: 185 kcal
• Protein: 2.5 g
• Fat: 9 g
• Carbohydrates: 24 g
• Fiber: 0.8 g

Serves: 18 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

• Your butter temperature is key. Softened butter should be cool to the touch but leave a slight indent when you press it. If it’s melty and greasy, your cookies will spread too much. If it’s too cold, your dough won’t cream properly.
• Don’t use pancake syrup. I can’t stress this enough. You need 100% pure maple syrup for that authentic, deep flavor. The “pancake syrup” you find is usually just corn syrup with flavoring and will make your cookies taste… well, artificial.
• Toast those walnuts. I know I’ve said it already, but it’s the single biggest flavor upgrade you can make. Toasting them in a dry skillet for 5-7 minutes until fragrant deepens their nuttiness and adds a whole new layer of complexity to the cookie.
• Measure your flour correctly. The best way is to use a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off. Don’t scoop directly from the bag—you’ll end up with too much flour and dense cookies.

How to Make Maple Walnut Cookies

Serving Suggestions

Complementary Dishes

• A sharp cheddar cheese plate — The salty, sharp flavor of a good aged cheddar creates a fantastic sweet-and-savory contrast that makes the maple flavor pop even more.
• Vanilla bean ice cream — For the ultimate cookie experience, sandwich a scoop of high-quality vanilla ice cream between two slightly warm cookies. The hot-and-cold, soft-and-crunchy combo is pure magic.
• Spiced apple compote — The warm spices like cinnamon and nutmeg in a simple apple compote are a natural pairing with the maple and walnut, making it feel like a decadent, deconstructed pie.

Drinks

• Black coffee — A strong, bitter cup of coffee is the perfect palate cleanser that cuts through the sweetness and highlights the toasty notes of the walnuts.
• Earl Grey tea — The bergamot in Earl Grey tea has a lovely citrusy floral note that complements the deep, caramel-like flavor of the maple syrup beautifully.
• A glass of cold milk — It’s a classic for a reason. The creaminess of the milk is the perfect partner to the rich, chewy cookie and makes the whole experience feel wonderfully nostalgic.

Something Sweet

• Maple walnut fudge — Double down on the theme! A small piece of creamy, rich maple walnut fudge alongside a cookie is an indulgence that feels incredibly cohesive and special.
• Poached pears — Lightly poached pears in a vanilla and star anise syrup offer a fresh, elegant, and not-too-sweet ending that balances the richness of the cookies perfectly.
• Dark chocolate-dipped orange segments — The bright, citrusy burst of orange and the bitter dark chocolate provide a refreshing counterpoint that keeps your palate interested after a few cookies.

Top Mistakes to Avoid

• Overmixing the dough after adding the flour. This is the number one culprit for tough, cakey cookies. Once you add the flour, mix only until the streaks disappear. A little undermixing is better than overmixing.
• Using melted or hot butter. If your butter is liquid, it won’t trap air during the creaming process. Your cookies will spread excessively in the oven and become greasy and thin. I’ve messed this up before, and it’s a sad sight.
• Baking on a warm baking sheet. Always use a cool baking sheet for each batch. If you put dough onto a hot pan, the butter will start melting before it even hits the oven, leading to cookies that spread too much and burn on the bottom.
• Overbaking. It’s so tempting to leave them in until they look “done,” but they continue to cook on the hot tray. Pull them out when the edges are set but the centers are still soft and puffy for the perfect chewy texture.

Expert Tips

• Tip: For an even more intense maple flavor, add a teaspoon of maple extract along with the vanilla. It really amplifies the aroma and taste without making the cookies overly sweet.
• Tip: Chill your dough for 30 minutes if your kitchen is very warm. This prevents excessive spreading and results in a thicker, chewier cookie. It also allows the flavors to meld together more deeply.
• Tip: Sprinkle a tiny pinch of flaky sea salt on top of the cookies right when they come out of the oven. The salt crystals will stick to the surface and create little bursts of salty flavor that make the maple taste even sweeter.
• Tip: If you want a more rustic, nutty cookie, you can replace 50g of the all-purpose flour with whole wheat flour. It adds a lovely depth and a slightly heartier texture that pairs wonderfully with the walnuts.

FAQs

Can I use a different type of nut?
Absolutely! Pecans are a fantastic substitute and have a buttery flavor that works wonderfully with maple. Hazelnuts would also be delicious, though they have a stronger, more distinct flavor. Just make sure whatever nut you choose, you toast it first to bring out its best qualities. The toasting step is non-negotiable for maximum flavor impact.

My cookies came out flat. What happened?
Flat cookies are usually due to butter that was too warm or melted. If your butter was properly softened but not melted, your baking powder or soda might be old and have lost its potency. Always check the expiration date on your leaveners! Another culprit could be not enough flour—did you measure it correctly using the spoon-and-level method?

Can I make the dough ahead of time?
You sure can! The dough balls freeze beautifully. Just portion them out on a parchment-lined tray, freeze until solid, and then transfer to a freezer bag. You can bake them straight from the freezer; just add 1-2 minutes to the baking time. You can also refrigerate the dough for up to 48 hours, which actually improves the flavor.

Why are my cookies cakey and puffy?
This usually points to too much flour or overmixing. If you packed your flour into the measuring cup, you likely used more than the recipe intended, which absorbs more liquid and leads to a cakier texture. Next time, try weighing your flour or using the spoon-and-level method for a more accurate measure.

How should I store these cookies to keep them fresh?
Once completely cool, store them in an airtight container at room temperature. They’ll stay soft and chewy for about 4-5 days. If you want to keep them longer, they freeze very well for up to 3 months. Just layer them between sheets of parchment paper in a freezer-safe container to prevent them from sticking together.